Search

What do you do when a neighbor kindly gifts you a 3 pound zucchini? You make zucchini bread. Lots of zucchini bread. And if you’re me, where is the first place you look for a zucchini bread recipe? Smitten Kitchen, of course.

As usual, Deb did not disappoint. And neither does her zucchini bread. I figure that I can get another three batches out of that zucchini, at least. That should completely satisfy my zucchini bread quota for the summer. Maybe it’s a good thing that the zucchini plants that I put in to keep the squash and tomatoes company have not taken off. Otherwise I would be drowning in a sea of zucchini.

Deb’s Zucchini Bread

Smitten Kitchen

This recipe makes two loaves or approximately 24 muffins. Or, if you’re like me, and realize you only have 18 muffin liners you can make one loaf and one dozen muffins. I had cinnamon but I didn’t have any nutmeg so instead, I used all 5 Spice Powder to give the bread its spice.

3 eggs

1 cup vegetable oil

1 3/4 cup sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all purpose flour

3 teaspoons cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1 cup dried cranberries, raisins or chocolate chips or a combination of all three (optional)

Heat oven to 350 degrees.

Grease and flour two 8×4 loaf pans, liberally. Or line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

One Response to “Smitten”

This is absolutely wonderful Zucchini Bread Wendi. And the photo looks mouthwatering. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!